Crème brulée, jus granny smith – by Gordon Ramsay
Ingredients
(serves eight)
1 litre double cream
200ml UHT milk
12 egg yolks
180g sugar
6 Granny Smith apples
Dried apple slices
Prepare crème brulée using double cream milk egg yolks and sugar. Pour into ramekins. Cook at 110°C for 47 minutes in bain-marie. Cool and turn out of moulds. Collect juice from cored apples though a juicer. Add lemon juice.
TO SERVE
Caramelise individual crème brulées and serve with apple jus and dried apple slices.
by Gordon Ramsay